1 good sized shoulder roast
2-4 cloves fresh garlic
Jalapeno peppers or green chilies to taste
1/4 c. finely chopped onion
Seasoned meat tenderizer

Trim roast of any excess fat. Slice garlic and peppers and set aside. With sharp knife, make several deep cuts in roast. Stuff one slice of garlic, one slice of pepper, and 1-2 teaspoon of chopped onion into each cut. Generously season roast with tenderizer and rub it in well. Place in covered roasting pan and let it marinade in the refrigerator for at least 2 hours. All day or night makes it real good. Place roast in covered pan at 275 degrees and let it cook for several hours until tender. This makes a great holiday meat.

Go to your butcher and ask him (or her) for a "clod" or "shoulder" roast. I usually buy at least a 15 pound roast and let it cook all night.